A rustic and wholesome flatbread from Bihar, stuffed with a savory mixture of roasted chickpea flour (sattu) and aromatic spices. It's a nutritious and filling meal, perfect with baingan chokha or a simple yogurt.
A classic North Indian dish featuring smoky, fire-roasted eggplant mashed and cooked with onions, tomatoes, and aromatic spices. This Punjabi favorite is creamy, flavorful, and pairs perfectly with hot rotis.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Sattu Roti, Baingan ka Bharta and Kachumber Salad
Protein-packed sattu roti with smoky baingan bharta and fresh salad. A wholesome, energy-giving meal!
This bihari dish is perfect for lunch. With 737.66 calories and 20.89g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Coriander Leaves (chopped)
0.5 tsp Ajwain
0.5 tsp Kalonji
1 tbsp Achar Masala (from mango or chili pickle)
1 tbsp Mustard Oil
1 tbsp Lemon Juice
4 tbsp Ghee (for cooking)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tsp vegetable oil.
Gradually add water while mixing to form a soft, pliable dough. Knead for 5-7 minutes until smooth.
Cover the dough with a damp cloth and let it rest for at least 20 minutes.
2
Prepare the Sattu Stuffing
In a separate bowl, add the sattu, finely chopped onion, grated ginger, minced garlic, green chilies, and coriander leaves.
Add the ajwain, kalonji, achar masala, mustard oil, lemon juice, and 0.75 tsp salt.
Mix all ingredients thoroughly. Sprinkle 2-3 tablespoons of water and mix again to form a moist, crumbly mixture that holds its shape when pressed together.
3
Stuff and Roll the Rotis
After the dough has rested, knead it for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, flatten it, and use your fingers to form a small cup or bowl shape (about 3 inches in diameter).
Place about 2 tablespoons of the sattu stuffing in the center.
Carefully bring the edges of the dough together, pinching to seal the stuffing inside completely.
Gently flatten the stuffed ball and dust it with dry atta.
Using a rolling pin, roll it out gently and evenly into a circle of about 5-6 inches in diameter. Apply light pressure to prevent tearing.
4
Cook the Sattu Rotis
Heat a tawa (griddle) over medium heat.
Place a rolled roti on the hot tawa. Cook for about 1 minute, or until small bubbles appear on the surface.
Flip the roti and cook the other side for another minute.
Spread about 1/2 teaspoon of ghee on the top surface. Flip again and press gently with a spatula to help it cook evenly.
Cook for another 30-40 seconds until both sides have golden-brown spots.
Repeat the process for all remaining rotis.
5
Serve
Serve the hot Sattu Rotis immediately with baingan ka chokha (mashed eggplant), tomato chutney, or plain yogurt.
189cal
3gprotein
19gcarbs
13gfat
Ingredients
1 large Eggplant (about 500g, also known as Baingan)
1 tsp Vegetable Oil (for rubbing on the eggplant)
3 tbsp Mustard Oil (for authentic flavor)
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1 inch Ginger (finely chopped or grated)
5 cloves Garlic (finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
3 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
0.75 tsp Garam Masala
1 tbsp Lemon Juice (optional, for a tangy finish)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Roast the Eggplant
Wash and pat dry the large eggplant. Make 4-5 slits into it using a knife.
Rub 1 tsp of vegetable oil all over its surface.
Roast the eggplant directly on a medium gas flame, turning it every few minutes with tongs. Continue for 15-20 minutes until the skin is completely charred and the flesh feels soft when poked.
Once roasted, immediately place it in a bowl and cover it. Let it steam for 10 minutes. This makes peeling much easier.
2
Peel and Mash the Eggplant
Once the eggplant has cooled down enough to handle, carefully peel off all the charred skin. Discard the skin and the stem.
Place the smoky pulp in a clean bowl and mash it thoroughly with a fork or a potato masher. Set aside.
3
Prepare the Masala Base
Heat 3 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium heat until it is slightly smoking. This removes its pungent raw smell.
Reduce the heat slightly, add the cumin seeds, and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 5-7 minutes until they turn translucent and light golden.
Add the chopped ginger, garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
4
Cook Tomatoes and Spices
Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, stirring occasionally, until they become soft, mushy, and the oil begins to separate from the masala.
Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for one more minute until the spices are fragrant.
5
Combine and Finish the Bharta
Add the mashed eggplant and salt to the pan. Mix everything thoroughly to combine the eggplant with the masala.
Cook for 4-5 minutes, stirring occasionally, allowing the smoky eggplant to absorb all the flavors.
Finally, stir in the garam masala and the optional lemon juice.
Garnish with fresh chopped coriander leaves and serve hot.
